{"id":7326,"date":"2019-01-23T21:43:18","date_gmt":"2019-01-23T21:43:18","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7326"},"modified":"2019-01-25T17:50:38","modified_gmt":"2019-01-25T17:50:38","slug":"beef-stock","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/23\/beef-stock\/","title":{"rendered":"Beef Stock"},"content":{"rendered":"

I kept my bones from a beef chuck the other day because I knew I’d have a little down time to make some stock.\u00a0 My secret evil plan was to make french onion soup at some point this week.\u00a0 I didn’t know if I was going to get to it or not.\u00a0 But the stock will keep, so it was fine.<\/p>\n

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Once again, I didn’t add a lot of veggies because I want beef stock, not vegetable stock.\u00a0 I could have done it in the Instant Pot, but I wanted to monitor it’s progress.\u00a0 I’m annoying like that.\u00a0 Also, I skip the olive oil browning and go straight to roasting.\u00a0 Remember….I’m lazy…and I prefer the roasted flavors in my stock.\u00a0 It just adds an extra oomph.\u00a0 I get oomph AND I get to skip standing at the stove browning scraps process.\u00a0 Works for me!<\/p>\n

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I roasted the meat, bones, and veggies all together.\u00a0 Then I added the dried herbs and roasted mix to the water.\u00a0 I happened to have some smoked black peppercorns left in my mortar and pestle, so I tossed that in.\u00a0 I turned the stove on to simmer and left it at that.\u00a0 I ended up with about twelve cups of beef stock for the freezer and eight to ten cups for soup.\u00a0 Mmmmmm…..soup.<\/p>\n

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Beef Stock<\/h2>\n
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Ingredients<\/h3>
  • 1-2<\/span> lbs<\/span> beef scrap bones<\/span><\/li>
  • 2<\/span> gallons<\/span> water<\/span><\/li>
  • 1<\/span> large carrot trimmed and scrubbed<\/span><\/li>
  • 2<\/span> large celery stalks trimmed<\/span><\/li>
  • 1<\/span> large onion cut in half<\/span><\/li>
  • 1-2<\/span> bay leaves<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> dried parsley<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> dried thyme<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> dried rosemary<\/span><\/li>
  • 1<\/span> tablespoon<\/span> peppercorns<\/span><\/li>
  • 1-4<\/span> cloves<\/span> garlic<\/span><\/li>
  • Salt<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 400.\u00a0 I used convection.\u00a0 Cut the onion in half.\u00a0 Lightly spray the vegetables with oil, arrange on a baking sheet with the bones and roast for about 30 minutes or until the veggies start to brown.<\/div><\/li>
    • Take the veggies out in this order while continuing to brown the bones and add them to the pot of water with the dried herbs:\u00a0 celery, carrots, onions.\u00a0 The celery will be the the first to finish.\u00a0 Continue to roast the carrot, adding it to the pot when it starts to carmelize.<\/div><\/li>
    • Flip the onions and the bones at this time and continue to roast for another 15 to 20 minutes depending on how well the bones and onion have browned.\u00a0 Add all this, including the juices to the pot of water and herbs.<\/div><\/li>
    • Boil everything together for about 4 hours or until the water has reduced by half on medium high heat.\u00a0 Cooking it longer won't hurt.\u00a0 Let it cool, strain, and store.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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      I kept my bones from a beef chuck the other day because I knew I’d have a little down time to make some stock.\u00a0 My secret evil plan was to make french onion soup at some point this week.\u00a0 I didn’t know if I was…<\/p>\n","protected":false},"author":1,"featured_media":7340,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190115_115518578.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Ua","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7326"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7326"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7326\/revisions"}],"predecessor-version":[{"id":7371,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7326\/revisions\/7371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7340"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}